Kabobs Al Pastor

What a crazy week! To all those people I said I was busy to this weekend–I lied! You see, I thought we would be hosting family this weekend, but it seems that plans have changed. Such is life. I will spend my weekend cooking, wining (with wine as a verb of course) and eating as the weather outside looks a bit glum.

I was happy to wrap up my #MiniMarch month on Instagram–I shamelessly took pictures of Poppy all month and got lots of love from other #Miniacs 😉 But the rains are here now and that means things are about to get borrrring.

Method

Combine achiote paste, chilis en adobo, adobo sauce, olive oil and water into a small food processor and blend until smooth. Watch out for little chunks of achiote! Blend until you are confident of its smoothness. Marinate the pork in the sauce and set to the side. If you’re preparing for a party–feel free to complete this step hours ahead of the party and let the pork and marinade get to know each other a little bit better in the fridge!

Head outside and heat up the grill. Now, gather the cut fruits and veggies and ready the skewers. If cutting up a pineapple seems a bit daunting I highly suggest checking out this how-to video. Carefully load up the skewers to your liking. One thing that I love about this recipe is its incredible flexibility. Can’t find any red pepper at the store? Go with another color or up the heat a bit and go with smaller cuts of a spicier pepper. Don’t like onion? Try this recipe with some sliced zucchini instead! No ripe pineapple? Well, I might be out of luck in my case, as that’s usually the whole reason I want to make these in the first place! I love a good pineapple.

Ok, looks like we’re ready to grill.

Bring whatever leftover marinade to the grill along with the skewers and brush it on as you put them on the heat. Feel free to spread the marinade liberally on both sides as you cook. About 4-5 minutes per side on a hot grill should do it.

And done.

This recipe is fabulous for a dinner party or a cook out as prep is simple and the result will feed many! In the pictured case we doubled the recipe–with the ingredients given above you will serve 4 easily. The versatility of this recipe doesn’t stop at the fruits and veggies used either–you can also switch up the meat! You might have noticed that it is way too nice out for these pictures to have been taken this week. That’s because we actually did this recipe for the first time last summer at my in-law’s. We made the recipe again this week with NY Strip instead of pork and I fell in love all over again!

4 days agoby TheSpicyBeeLet’s pause for a moment as I would like to call out my main squeeze Ktams for really going above and beyond recently. *** A few weeks ago our fridge bit the big one at the young age of 4 yrs old. Distraught, we salvaged what we could from the fridge and began the stress inducing process of deciding whether we spend the money on a repair person coming out (that we had deduced would cost nearly as much as replacing the fridge) or coming up with about 1.5K to replace it. He came up with an option C which